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Study on the Processing of Quality Improvement of Myanmar Palm Sugar

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Study on the Processing of Quality Improvement of Myanmar Palm Sugar Title Study on the Processing of Quality Improvement of Myanmar Palm Sugar Author Khin Si Win Issue Date 1 Study on the Processing of Quality Improvement of Myanmar Palm Sugar Khin Si Win* [email protected] Abstract Toddy palm jaggery (Myanmar name: Htan-Nyet) is a very important sweet foodstuff in Myanmar. In this study, the characteristics of toddy fresh saps were determined by Association of Official Analytical Chemists (AOAC) method. The effects of storage time on pH of toddy fresh saps (without and with liming) from Thanlyin Township, Yangon Region (TLT) and Pyinmana Township, Mandalay Region (PMT) were investigated. The pH adjustment of toddy fresh sap was carried out by using 10 ml of 5° Be′ milk of lime. An effective production technique was employed to obtain both high quality palm jaggery and palm sugar from toddy fresh sap and processed jaggery. The most suitable conditions for jaggery production were found to be 70 °C and pH 7.5. High quality palm jaggery (an average yield of 14 -18 % based on the palm sap weight) was produced by using a vacuum evaporator. The quality of processed palm jaggeries was determined by AOAC method and compared with those of palm jaggeries from local market. Palm sugar was produced from toddy fresh sap and processed jaggeries at the most suitable temperature of 60o C and pH of 5.5 in a vacuum evaporator to substitute cane sugar in confectioneries. The characteristics of processed palm sugar was also determined by AOAC method and compared with those of commercial palm sugar from local market. In this research, palm sugar from processed palm jaggery was utilized in the production of candy in place of cane sugar. The quality of processed palm candies from processed palm sugars (Grade A and B) were also compared with that of commercial candies from cane sugar. Keywords: Palm Jaggery Grade A Palm Sugar (Sugar from A Massecuite from Vacuum Evaporator) Grade B Palm Sugar (Sugar from B Massecuite from Vacuum Evaporator) * Lecturer, Department of Industrial Chemistry, University of Mandalay Introduction Asian palmyra palm or toddy palm (Botanical name - Borassus flabellifer L. and Myanmar name - Htanbin) is one of the tall dioecious palms of the family Palmae (Arecaceae). Sap of palmyra, Htan-Yei, is also known as toddy palm juice. Htan-Yei is of two kinds: Htan-Yei-Jo, the sweet toddy and Htan-Yei-Gar, the bitter one. There are two types of palm tree ― male and female toddy palm, shown in Figures (1) and (2), (wikipedia.org/wiki/Borassus). 2 In Myanmar, Htan-Yei-Jo is either made into brown sugar called jaggery, or fermented into alcoholic Htan-Yei-Gar. In almost all the producing areas there are some places or localities which are noted for the manufacture of special quality jaggery. About 40 % of jaggery production was employed to produce palm sugar. The main aim of this research work is not only to show the private sector that improvement can be made in the production of better quality jaggery but also to indicate that quality sugar and sugar product can be made from palm juice and jaggery (Kyaa Nyo, 2000). The fresh sap of palmyra palm, called “sweet toddy” or “Htan-Yei-Jo”, contains about 12 % of sucrose. While fresh sap, tapped from the palmyra tree, is transparent, pleasant- smelling and sweet. 100 liters of sap give 7–8 kg of sugar and 8 kg of molasses. Unless suitably treated, fermentation into toddy starts almost immediately after collection. Toddy is a pale frothy liquid with a characteristic aroma, and a slightly acid and pungent taste. Its nutritive value depends on small amounts of sugar and yeast in it (Council of Scientific & Industrial Research, 1948). Htan-Nyet is a dark solid with a characteristic flavor. Sometimes it is also treacle, especially if sugar has suffered inversion. Different grades or types of palm jaggery are produced in Myanmar. The quality of each type varies according to color, hardness and the size of the balls (Director of Agriculture, Myanmar, 1951). Fig. (1) Female toddy palm in TLT Fig. (2) Male toddy palm in PMT 3 Materials and Methods Sampling The toddy fresh saps were collected from male and female toddy palm trees (Htabo and Htama) in Thanlyin Township, Yangon Region (TLT) and Pyinmana Township, Mandalay Region (PMT). In this research, the fresh saps from (TLT and PMT) were taken into 2 liters sterilized pots containing 5o Be′ milk of lime in the early morning to prevent fermentation before measurements were performed. Processing of Palm Jaggery from Toddy Fresh Sap 1 liter of fresh sap (pH 7.5), leaving behind the sediment of lime by filtration, was transferred into a stainless steel boiling pan and boiled by using a vacuum of 660 mmHg at about 70 °C for nearly 30 minutes. After 15 – 20 minutes of boiling, a white scum rose to the surface which was skimmed off. The boiling was continued until the suitable condition for moulding of toddy palm syrup was obtained. After that, toddy palm syrup was cooled to 35 – 40 °C and moulded into granules by hand. Then it was also dried at room temperature for about 30 minutes and processed palm jaggery was obtained. Processing of Palm Sugar from Toddy Fresh Sap About 1 liter of toddy fresh sap was treated with 10 ml of 5°Be′ milk of lime and filtered with filter cloth. 750 g of filtered toddy palm sap was added into a 1.5 liters glass container, and heated to 70 – 75 °C in a water bath. The sterilized toddy palm sap was maintained at pH value of 8 – 8.6 by adding pre-calculated amount of milk of lime. After liming, pH of toddy sap was maintained at pH 7.2 – 7.4 by passing 12 – 16 % of SO2 gas into it. The sulphited toddy sap was again heated at 102 – 104 °C and kept at room temperature for 30 minutes to complete precipitation and settling. The clear portion was decanted and the rest of the solution (muddy juice) was filtered with filter cloth. The collected clear juice was evaporated up to 60 – 65 °Brix. Then, the evaporated syrup was again sulphited until its pH also decreased to 5.0 – 5.5 and boiled at 60 °C under vacuum of 660 mmHg in a vacuum pan, shown in Figure (3). When syrup reached to 92 – 94 °Brix, it was decolorized with 0.1 g of Na2S2O4. After that, crystallization of sugar was conducted by seeding of 10 g of sugar (-48 mesh size sugar crystals) and then stirred at a speed of 0.5 rpm at 30 – 50 °C until sugar crystallization completed as shown in Figure (4). 4 The sugar crystals known as Grade A sugar in massecuites were separated from the mother liquor by centrifugation as shown in Figure (5). The molasses, leaving from Grade A sugar processing (A-Heavy Molasses), was boiled in the vacuum pan by using a vacuum of 660 mmHg at about 60 °C to produce Grade B sugar. The molasses, leaving from Grade B sugar (B-Heavy Molasses), was again boiled in the vacuum pan by using a vacuum of 660 mmHg at about 60 °C to produce Grade C sugar. The prepared sugar crystals (Grade A, Grade B and Grade C) were dried in an oven at 55 + 5 °C for 15 minutes and then cooled and weighed respectively. Preparation of Palm Sugar from Processed Palm Jaggery Palm jaggery 500 g was diluted with warm water (50 – 55 °C) to reach the soluble solids content of 32 °Brix. The jaggery solution was added into a 1.5 liters glass container, and heated to 70 – 75 °C in a water bath. The sterilized jaggery solution was maintained at pH value of 8 – 8.6 by adding pre-calculated amount of milk of lime. After liming, the palm sugar was prepared by using the same procedure in processing of palm sugar from toddy palm sap. Fig. (3) Vacuum pan evaporator for preparation of palm sugar Fig. (4) Crystallization of palm sugar Fig. (5) Basket centrifuge for separation of palm sugar from molasses 5 Processing of Candy In candy production, 30 kg of processed palm sugar and 20 kg of maltose were boiled in a tank of 5 – 6 kg/cm2 steam pressure and at 100 – 105 °C for 10 minutes. The syrup from the boiling tank was cooked in an automatic continuous vacuum cooker, shown in Figure (6), using 7.5 kg/cm2 steam pressure at 135 – 140 °C for about 15 minutes. Then the syrup was mixed with other ingredients such as citric acid, malic acid, color and flavor and stirred for about one minute to complete mixing. After that, the syrup mixture was cooled to rigid syrup on the cooling table for about 10 minutes and kneaded to improve its rigidity and consistency for about 10 minutes, shown in Figure (7). The rigid syrup was rolled in a batch roller and sized by using a rope sizer to get the desired dimension and then to the automatic molding machine. After that the sugar candies were cooled in a cooling tunnel at 38 – 43 °C for about 15 minutes. Finally, the processed palm candies were cooled and wrapped with pillow wrapping machine and also packaged with bench type automatic sealing machine; fifty candies per package. Fig. (6) Vacuum cooker for cooking of palm sugar and maltose Fig. (7) Kneader 6 Results and Discussion Characterization of Toddy Fresh Saps The physico-chemical characteristics of toddy fresh sap samples from (TLT and PMT) were determined immediately after collection and the results are shown in Tables (1) and (2) respectively.
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